Bacteriocins from Bifidobacterium : Biosynthesis, Antimicrobial Mechanisms, and Strategies for Enhanced Production

Contamination by foodborne pathogens, coupled with the “clean label” consumer trend, is driving the development of safe and effective antimicrobial alternatives. Bacteriocins from food-grade Bifidobacterium strains have emerged as promising candidates due to their safety, broad-spectrum activity, and physicochemical stability. This review summarizes current knowledge of Bifidobacterium-associated bacteriocins, covering their structural features, physicochemical properties, biosynthetic pathways, and antimicrobial mechanisms, including membrane disruption and metabolic interference. To address production bottlenecks such as low yield and purification difficulties, this paper systematically evaluates the applicability and limitations of key strategies, including chemoenzymatic synthesis, high-density cultivation, quorum-sensing regulation, and heterologous expression. Additionally, the safety of these bacteriocins was evaluated, along with their primary application strategies and prospects for industrialization in food preservation. Together, this review provides a systematic scientific basis and future research directions for the further development of these natural bacteriocins in food preservation.